Gin Sling (an American di-ink). — Put
half a small lemon, cut into thin slices, into a
large tumbler, with a dessert-spoonful of sifted
loaf sugar. Fill the glass with ice, finely
pounded, and add a wine-glassful of the best gin.
Drink through a reed.
Ginger. — This well-known spice is the
creeping root of a tropical plant. Most of that
used in Britain is imported from the East and
West Indies. It is of use, not only in domestic
economy, as a condiment, but in medicine, as a
stimulant and carminative. As a sj^ice, ginger
is best suited for persons of relaxed habit. Two
kinds are met with, the dark-coated and the
pale-peeled. Of these, the latter is the best.
Ginger and Bread Pudding.— Pour
half a pint of boiling milk over half a pint of
finely-grated bread-crumbs, and let the latter
soak for an hour. Then mix with them three
table-spoonfuls of finely-sifted sugar, three well-
beaten eggs, a dessert-spoonful of ginger syrup,
j and four ounces ^f preserved ginger, cut into
■ small pieces✪ Ginger and Bread Pudding. Beat all thoroughly with a fork,
pour into a well-oiled mould, steam, and, when
done, tm-n out with care. Probable cost, lOd.
Sufficient for four persons. Time, one hour
and a half to steam.
Ginger Beer. — Put the thinly-peeled
rind of four lemons into a large earthen pan
with the strained juice, two ounces of bruised
ginger, two and a half pounds of loaf sugar,
and half an ounce of cream of tartar. Pour
over these ingredients two and a half gallons of
boiling water, and, when lukewarm, add two
table-spoonfuls of fresh brewer's yea.s✪ Ginger Beert. Stir
the liquid, and leave it to ferment until the
next day. Skim the yeast from the top, pour
the beer carefully from the sediment, and bottle
for use. The corks should be perfectly sound,
put into boiling water just before being used,
and then securely wired do-\\Ti. The ginger-beer
will be ready for use in two days. Probable cost,
Is. lOd. Sufficient for three dozen and a half
ginger-beer bottles.
Ginger Biscuits.— Hub four pounds of
fresh butter into half a pound of flour, and add
three table-spoonfuls of sugar, haK an ounce of
gTOund ginger, and one egg beaten up with a
little milk✪ Ginger Biscuits to a smooth paste. Make up into
small round biscuits, and bake on buttered
paper for eight or ten minutes ; leave a little
distance between each cake. Probable cost, 8d.
for this quantity. Sufficient for about two dozen
biscuits.
Gingerbread (a la Soyer). — Mix half a
pint of treacle and about one ounce of powdered
ginger (more or less, according to taste) with
one pound of flour✪ Gingerbread (a la Soyer). Stir well together, to fonn
a stiff dough, roll it out thin, cut it into small
rounds with a pastry-cutter, and bake on a
buttered tin, in a good oven for five or six
minutes till crisp. A small lump of butter
may be rubbed in if desired. Probable cost,
6d. per pound. Sufficient for two dozen
Giisr
(254)
GIN
cakes. Keep closely covered in a tin tox.
These cakes aro good for assisting digestion.
Gingerbread, Almond. — Mix one ✪ Gingerbread, Almond
Page 600 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Gin Sling (an American di-ink). — Put
half a small lemon, cut into thin slices, into a
large tumbler, with a dessert-spoonful of sifted
loaf sugar. Fill the glass with ice, finely
pounded, and add a wine-glassful of the best gin.
Drink through a reed.
Ginger. — This well-known spice is the
creeping root of a tropical plant. Most of that
used in Britain is imported from the East and
West Indies. It is of use, not only in domestic
economy, as a condiment, but in medicine, as a
stimulant and carminative. As a sj^ice, ginger
is best suited for persons of relaxed habit. Two
kinds are met with, the dark-coated and the
pale-peeled. Of these, the latter is the best.
Ginger and Bread Pudding.— Pour
half a pint of boiling milk over half a pint of
finely-grated bread-crumbs, and let the latter
soak for an hour. Then mix with them three
table-spoonfuls of finely-sifted sugar, three well-
beaten eggs, a dessert-spoonful of ginger syrup,
j and four ounces ^f preserved ginger, cut into
■ small pieces. Beat all thoroughly with a fork,
pour into a well-oiled mould, steam, and, when
done, tm-n out with care. Probable cost, lOd.
Sufficient for four persons. Time, one hour
and a half to steam.
Ginger Beer. — Put the thinly-peeled
rind of four lemons into a large earthen pan
with the strained juice, two ounces of bruised
ginger, two and a half pounds of loaf sugar,
and half an ounce of cream of tartar. Pour
over these ingredients two and a half gallons of
boiling water, and, when lukewarm, add two
table-spoonfuls of fresh brewer's yea.st. Stir
the liquid, and leave it to ferment until the
next day. Skim the yeast from the top, pour
the beer carefully from the sediment, and bottle
for use. The corks should be perfectly sound,
put into boiling water just before being used,
and then securely wired do-\\Ti. The ginger-beer
will be ready for use in two days. Probable cost,
Is. lOd. Sufficient for three dozen and a half
ginger-beer bottles.
Ginger Biscuits.— Hub four pounds of
fresh butter into half a pound of flour, and add
three table-spoonfuls of sugar, haK an ounce of
gTOund ginger, and one egg beaten up with a
little milk to a smooth paste. Make up into
small round biscuits, and bake on buttered
paper for eight or ten minutes ; leave a little
distance between each cake. Probable cost, 8d.
for this quantity. Sufficient for about two dozen
biscuits.
Gingerbread (a la Soyer). — Mix half a
pint of treacle and about one ounce of powdered
ginger (more or less, according to taste) with
one pound of flour. Stir well together, to fonn
a stiff dough, roll it out thin, cut it into small
rounds with a pastry-cutter, and bake on a
buttered tin, in a good oven for five or six
minutes till crisp. A small lump of butter
may be rubbed in if desired. Probable cost,
6d. per pound. Sufficient for two dozen
Giisr
(254)
GIN
cakes. Keep closely covered in a tin tox.
These cakes aro good for assisting digestion.
Gingerbread, Almond. — Mix one